Seungwoo Dad's Oven-Roasted Chicken

Name: Seungwoo Dad's Oven-Roasted Chicken
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 whole chicken (1kg); Salt to taste; Pepper to taste; A little cooking oil; 1 tbsp flour; 1 cup water; 1 tsp chicken stock; 1 piece butter

A roast chicken with gravy, made crispy on the outside and juicy on the inside using only a frying pan and lid, without an oven.

35 min Difficulty Hard Meat & mains

Main ingredients

ChickenFlourChicken stockButter

Ingredients needed 2 servings

1 whole chicken (1kg)
Salt to taste
Pepper to taste
A little cooking oil
1 tbsp flour

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Chicken Flour Chicken stock Butter

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Recipe

Cut along the center of the chicken's breastbone with a knife, then spread the breast meat open to both sides.
Separate the rib bones and meat from the inside, spreading the chicken out wide like a butterfly.
Trim the wing tips where there is no meat, and make about 5 deep cuts into the thick parts of the legs for even cooking.
Season the entire prepared chicken evenly with salt and pepper.
Lightly oil a frying pan, preheat over high heat, then place the chicken in the pan to fill it and cook for about 2 minutes.
Reduce the heat to medium-low, cover with a lid, and set a timer for 10 minutes to cook gently until done inside.
After 10 minutes, flip the chicken, cover again with the lid, and cook for another 5 minutes.
Remove the lid and turn the heat back to high to evaporate moisture from the skin, making it crispy, then remove the chicken.
In the same pan with the chicken drippings, add 1 tbsp of flour and make a roux over medium heat, stirring well.
Add 1 cup of water and 1 tsp of chicken stock, bring to a boil, then strain through a sieve to make a smooth gravy.
Pour the sauce back into the pan, add a piece of butter to melt, and serve with the roasted chicken to complete the dish.

Butterfly the chicken, make cuts, and season with salt and pepper.
Sear the chicken in a preheated pan over high heat, then reduce to medium-low, cover, and cook gently on both sides.
Make gravy by adding flour, water, chicken stock, and butter to the pan drippings, and serve with the chicken.

Cooking tips

For thick parts like the legs or thighs, make deep cuts to ensure they cook evenly all the way through without any undercooked portions.
The moisture that accumulates under the lid during cooking needs to be evaporated over high heat at the end to achieve a crispy skin.
When toasting the flour in the chicken drippings, it's important to control the heat to prevent burning and to stir continuously to avoid lumps.

Recommended for

Those who want to enjoy delicious oven-roasted chicken using only a frying pan without an oven.
Those who want to try a unique home party dish by learning how to debone and prepare a whole chicken.
Those who want to make a rich and flavorful gravy from scratch using savory chicken drippings as a base.

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